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We offer a full range of services for residential developers, municipal and industrial customers, as well as large commercial contractors. We are a company with a reputation for quality of work and complete customer satisfaction. With a committed work force of over 65 skilled employees and state of the art equipment, there is no project too large, or schedule too aggressive for us to deliver on or ahead of.

Our cookies are made from a flour blend of white and brown rice flour, soy flour and potato starch. After being diagnosed with Celiac Disease in 2005, I spent a great deal of time trying to sort out the best flour blend to work cup per cup as wheat flour had in my favorite recipes. I wasn’t willing to give up years of great recipes for anything! Although we predominantly use this flour blend, sometimes another flour is added to give a chewier texture, or crispy texture, or to up the nutritional benefit that much more. I love the addition of flax, chia, teff, or any number of other super grains to up the nourishment. Most every celiac will tell you that gluten free baked goods are best freshly baked. All our cookie doughs come frozen, and remain so until you plan to eat them. Then you can simply slice and bake what you need or allow to thaw and bake at 350’F approximately 10-12 minutes. If you enjoy a chewy cookie texture, ensure that you under-bake slightly. If over-baked you will have a crunchy consistency and the greatness of this exceptional cookie will be lost! The cookie dough is vacuum sealed for freshness. Unopened, the dough should last in the deep freeze for up to 4 months, but try and wait that long! Fancy things up a bit: We wouldn’t want to suggest that our cookies are anything but perfect on their own, but we have a few ideas. To jazz up the cookie for parties, consider melting white chocolate and drizzling randomly over the baked and cooled cookie. Maybe melt dark chocolate and dip half of the cookie in chocolate lusciousness. Ooh, then sprinkle with nuts or sprinkles. Or, instead of a traditional round cookie, why not form the dough in finger length logs before baking – that would leave a whole end of a cookie for dipping in that melted chocolate! I see a theme developing here. Sugar cookie dough is a great base for many things –use rolled out dough, cut with a round cookie cutter, turn a muffin pan upside down and lightly grease. Fit the dough over top to bake a cup for filling with any number of great options – chocolate mousse, for instance. There are many uses for Bittersweet cookie dough for the gluten free person. Even if your first try baking the cookies fails, simply crumble up the cookies and use them as a base for cheesecake. There is many ways to enjoy our product. The days of having dry, tasteless options for treats are over. Thanks for joining us on this Bittersweet journey! In the New Year we hope to expand your options further!